baci's baking - Buffalo Chicken Dip

Today we're going to break away from the seasonal recipes with my tasty (and always requested) Buffalo Chicken Dip. I served it at our annual New Year's Eve Party and it was a hit like always. I hope you enjoy it as much as we all do!

Buffalo Chicken Dip

2 -3 large boneless chicken breasts

1 (12 oz.) jar of Texas Pete Buffalo Wing Sauce

1 (8 oz.) package of cream cheese

1 (16 oz.) bottle of Ranch dressing

1 (8 oz.) bag of shredded cheddar cheese

1) Preheat oven to 350 degrees.

2) Boil chicken breasts until cooked through. Shred chicken either with hands or a pastry blender and spread evenly in the bottom of a greased 9 x 13 baking pan. Combine with hot sauce.

3) In a sauce pan, heat cream cheese and Ranch together until smooth. Pour on top of chicken mixture.

4) Top with the bag of shredded cheese and bake for 30 minutes or until bubbly. Do not let cheese get brown. Serve with tortilla chips and celery sticks.